How to Make SPAIN’S BEST Dish


Ep. 1: Salmorejo — Andalusia’s Creamy Classic 🍅🥖

Discover the delicious flavors of Córdoba, Spain! 🇪🇸✨ Salmorejo is a thick, chilled tomato soup made with ripe tomatoes, bread, garlic, and extra virgin olive oil. Topped with boiled egg and Jamón Serrano, it’s refreshing, creamy, and full of Mediterranean flavor! ❤️

🧾 Ingredients — Serves 4

  • 1 kg ripe tomatoes

  • 200 g day-old white bread

  • 1 garlic clove

  • 100 ml extra virgin olive oil

  • 1–2 tablespoons sherry vinegar — optional

  • 1 teaspoon salt, or to taste

  • 2 hard-boiled eggs

  • 80 g Jamón Serrano, finely chopped

👩‍🍳 Preparation

  1. Prepare the tomatoes: wash and chop the ripe tomatoes. Blend until smooth.

  2. Strain: pass the blended tomatoes through a fine sieve to remove the skins and seeds.

  3. Soak the bread: tear the bread into pieces and mix it with the tomato purée. Let it rest for 10–15 minutes.

  4. Blend: add the garlic and salt, then blend until smooth and creamy.

  5. Add olive oil: slowly pour in the olive oil while blending to create a rich, silky texture.

  6. Season: add sherry vinegar if desired. Taste and adjust the salt.

  7. Chill: refrigerate for at least 1–2 hours until thoroughly cold.

  8. Prepare the toppings: chop the hard-boiled eggs and Jamón Serrano.

  9. Serve: pour the salmorejo into bowls and garnish with egg, ham, and a drizzle of olive oil. 🇪🇸❤️

🔥 Secrets for PERFECT Salmorejo

  • Use very ripe, flavorful tomatoes for the best taste.

  • Choose good-quality extra virgin olive oil.

  • Add the oil slowly while blending for a creamy emulsion.

  • Chill thoroughly before serving.

  • Adjust the bread quantity to achieve a thick, velvety texture.

  • Garnish just before serving for the freshest presentation.

🍅🥖 The result: thick, creamy tomato goodness topped with savory ham and egg—a true taste of Andalusia, Spain! 🇪🇸✨

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